The Easiest Way in Housekeeping and Cooking eBook

Fish-balls, and all the various modes of using salted
cod, require this preparation beforehand.

SALT COD WITH CREAM.

Flake two pounds of cold boiled salt cod very fine.
Boil one pint of milk. Mix butter the size of
a small egg with two tablespoonfuls of flour, and
stir into it. Add a few sprigs of parsley or half
an onion minced very fine, a pinch of cayenne pepper,
and half a teaspoonful of salt. Butter a quart
pudding-dish. Put in alternate layers of dressing
and fish till nearly full. Cover the top with
sifted bread or cracker crumbs, dot with bits of butter,
and brown in a quick oven about twenty minutes.
The fish may be mixed with an equal part of mashed
potato, and baked; and not only codfish, but any boiled
fresh fish, can be used, in which case double
the measure of salt given will be required.

SPICED FISH.

Any remains of cold fresh fish may be used. Take
out all bones or bits of skin. Lay in a deep
dish, and barely cover with hot vinegar in which a
few cloves and allspice have been boiled. It
is ready for use as soon as cold.

POTTED FISH.

Fresh herring or mackerel or shad may be used.
Skin the fish, and cut in small pieces, packing them
in a small stone jar. Just cover with vinegar.
For six pounds of fish allow one tablespoonful of salt,
and a dozen each of whole allspice, cloves, and pepper-corns.
Tie a thick paper over the top of the cover, and bake
five hours. The vinegar dissolves the bones perfectly,
and the fish is an excellent relish at supper.

FISH CHOWDER.

Three pounds of any sort of fresh fish may be taken;
but fresh cod is always best. Six large potatoes
and two onions, with half a pound of salt pork.

Cut the pork into dice, and fry to a light brown.
Add the onions, and brown them also. Pour the
remaining fat into a large saucepan, or butter it,
as preferred. Put in a layer of potatoes, a little
onion and pork, and a layer of the fish cut in small
pieces, salting and peppering each layer. A tablespoonful
of salt and one teaspoonful of pepper will be a mild
seasoning. A pinch of cayenne may be added, if
liked. Barely cover with boiling water, and boil
for half an hour. In the meantime boil a pint
of milk, and, when at boiling-point, break into it
three ship biscuit or half a dozen large crackers;
add a heaping tablespoonful of butter. Put the
chowder in a platter, and pile the softened crackers
on top, pouring the milk over all. Or the milk
may be poured directly into the chowder; the crackers
laid in, and softened in the steam; and the whole served
in a tureen. Three or four tomatoes are sometimes
added. In clam chowder the same rule would be
followed, substituting one hundred clams for the fish,
and using a small can of tomatoes if fresh ones were
not in season.